WORLD (MT)

NOTE: When the Idaho Legislature is in session, programming on the Learn/Create and World channels may be pre-empted for live coverage from the House and Senate floors.

12:00 am

Frontline"Big Sky, Big Money"
In a special investigation in collaboration with Marketplace, FRONTLINE travels to the remote epicenter of the campaign finance debate for a tale of money, politics, and intrigue. How has the Supreme Court's Citizens United decision changed campaigns in America? Ask Montana, which has tried to challenge the ruling in court, is investigating alleged campaign abuses, and is playing host to a bitter race that could decide control of the U.S. Senate. D

Hemingway In Cuba
Earnest Hemmingway's niece and documentary filmmaker, Hilary Hemingway, examines how Cuba's culture, landscape and people influenced the writer, who spent more than half his life on the islandG

Second Opinion"Breast Cancer In Young Women"
Getting a breast cancer diagnosis is scary at any age, but unique issues surround this disease when it is diagnosed early in life. Learn about the emotional, physical, social, and medical issues surrounding breast cancer in young women. Meet Geralyn Lucas, who was diagnosed with breast cancer in her 20s. D

6:00 am

NOVA"Ghosts of Machu Picchu"
NOVA joins a new generation of archaeologists as they probe areas of Peru's Machu Picchu that haven't been touched since the time of the Incas. They unearth burials of the people who built the site, and seek answers to origins of the city, high in the Andes and deserted by the time of the Spanish conquistadors. Recent work has uncovered new areas of the city and advanced new theories about it.G

7:00 am

NOVA scienceNOW"Can I Eat That?"
David Pogue, popular technology reporter for The New York Times, is the new host of this science magazine series. What are the secrets behind your favorite foods? Why are some treats -- like chocolate chip cookies -- delectable, while others -- like cookies made with mealworms -- disgusting? You might think you understand what makes something sweet, salty or bitter, but Pogue gets a taste of a much more complicated truth, as he ventures into labs and kitchens where everything from apple pie to Thanksgiving turkey to juicy grasshoppers is diced, sliced, dissected and put under the microscope. If scientists can uncover exactly what's behind the mouth-watering flavors and textures we take for granted every day, could they help us enjoy our food more -- without packing on the pounds?. D

8:00 am

NOVA"Making Stuff Cleaner"
David Pogue explores the science and business of clean energy, examining alternative ways to generate it, store it and distribute it. One scientist uses chicken feathers to create a cheap way to make hydrogen cars safer. Pogue looks at the dependency on a rare resource in South America to make lithium batteries and how scientists might devise a way for batteries to run on molten salts, abundant in the U.S. Part 3 of 4G

Second Opinion"Breast Cancer In Young Women"
Getting a breast cancer diagnosis is scary at any age, but unique issues surround this disease when it is diagnosed early in life. Learn about the emotional, physical, social, and medical issues surrounding breast cancer in young women. Meet Geralyn Lucas, who was diagnosed with breast cancer in her 20s. D

12:00 pm

NOVA"Ghosts of Machu Picchu"
NOVA joins a new generation of archaeologists as they probe areas of Peru's Machu Picchu that haven't been touched since the time of the Incas. They unearth burials of the people who built the site, and seek answers to origins of the city, high in the Andes and deserted by the time of the Spanish conquistadors. Recent work has uncovered new areas of the city and advanced new theories about it.G

1:00 pm

NOVA scienceNOW"Can I Eat That?"
David Pogue, popular technology reporter for The New York Times, is the new host of this science magazine series. What are the secrets behind your favorite foods? Why are some treats -- like chocolate chip cookies -- delectable, while others -- like cookies made with mealworms -- disgusting? You might think you understand what makes something sweet, salty or bitter, but Pogue gets a taste of a much more complicated truth, as he ventures into labs and kitchens where everything from apple pie to Thanksgiving turkey to juicy grasshoppers is diced, sliced, dissected and put under the microscope. If scientists can uncover exactly what's behind the mouth-watering flavors and textures we take for granted every day, could they help us enjoy our food more -- without packing on the pounds?. D

2:00 pm

Outdoor Idaho"Chasing The Light"
Some of Idaho's professional landscape photographers share their secrets for positioning themselves to capture a special scene in a photograph, often waiting hours, even days, for the natural lighting they seek to preserve. OUTDOOR IDAHO travels with them to locations that encapsulate Idaho's treasured scenery.G

2:30 pm

Dialogue"Naomi Shihab Nye: Conversations from the Sun Valley Writers' Conference"
The Palestinian-American poet, essayist, novelist and teacher talks with host Marcia Franklin. In her writing, she is inspired by her experiences as an Arab-American, as well as the richness and diversity of people and places she has encountered in the U.S. and abroad.G

NOVA"Ghosts of Machu Picchu"
NOVA joins a new generation of archaeologists as they probe areas of Peru's Machu Picchu that haven't been touched since the time of the Incas. They unearth burials of the people who built the site, and seek answers to origins of the city, high in the Andes and deserted by the time of the Spanish conquistadors. Recent work has uncovered new areas of the city and advanced new theories about it.G

6:00 pm

NOVA scienceNOW"Can I Eat That?"
David Pogue, popular technology reporter for The New York Times, is the new host of this science magazine series. What are the secrets behind your favorite foods? Why are some treats -- like chocolate chip cookies -- delectable, while others -- like cookies made with mealworms -- disgusting? You might think you understand what makes something sweet, salty or bitter, but Pogue gets a taste of a much more complicated truth, as he ventures into labs and kitchens where everything from apple pie to Thanksgiving turkey to juicy grasshoppers is diced, sliced, dissected and put under the microscope. If scientists can uncover exactly what's behind the mouth-watering flavors and textures we take for granted every day, could they help us enjoy our food more -- without packing on the pounds?. D

7:00 pm

NOVA"Making Stuff Cleaner"
David Pogue explores the science and business of clean energy, examining alternative ways to generate it, store it and distribute it. One scientist uses chicken feathers to create a cheap way to make hydrogen cars safer. Pogue looks at the dependency on a rare resource in South America to make lithium batteries and how scientists might devise a way for batteries to run on molten salts, abundant in the U.S. Part 3 of 4G

NOVA scienceNOW"Can I Eat That?"
David Pogue, popular technology reporter for The New York Times, is the new host of this science magazine series. What are the secrets behind your favorite foods? Why are some treats -- like chocolate chip cookies -- delectable, while others -- like cookies made with mealworms -- disgusting? You might think you understand what makes something sweet, salty or bitter, but Pogue gets a taste of a much more complicated truth, as he ventures into labs and kitchens where everything from apple pie to Thanksgiving turkey to juicy grasshoppers is diced, sliced, dissected and put under the microscope. If scientists can uncover exactly what's behind the mouth-watering flavors and textures we take for granted every day, could they help us enjoy our food more -- without packing on the pounds?. D